Asian-Style Broccoli with Bulgur and Kimchi Pine Nuts
2 servings
15 minutes
A perfect example of how broccoli fits into a variety of Asian stories. This rich dish is built on the balance of two sauces: the first (consisting of narsharab, mint, cilantro , lime and lemon juice, vinegar and fish sauce) is where the cabbage is fried, and the second (which includes almonds, lemon, mint, olive oil and maple syrup) is where it is served.
1
Break the broccoli into florets, cut the leek into large rings and separate. Add salt.
- Broccoli cabbage: 400 g
- Leek: 75 g
2
Mix narsharab, finely chopped mint, cilantro, the juice of one lime, a teaspoon of lemon juice, fish sauce, and vinegar.
- Narsharab sauce: 120 ml
- Mint: 30 g
- Coriander: 5 g
- Lime: 1 piece
- Lemon: 1 piece
- Fish sauce: 10 ml
- Apple cider vinegar: 7 ml
3
Heat the wok, pour in cooking oil, add broccoli and leek rings. After 2 minutes, pour in 20 ml of water, add narsharab sauce, and fry on high heat for another 30-40 seconds.
- Broccoli cabbage: 400 g
- Leek: 75 g
- Refined olive oil: 30 ml
- Narsharab sauce: 120 ml
4
Blend mint leaves, almonds, juice of half a lemon, maple syrup, and olive oil. Add 20 ml of water and mix again.
- Mint: 30 g
- Almond: 30 g
- Lemon: 1 piece
- Maple syrup: 15 ml
- Extra virgin olive oil: 50 ml
- Refined olive oil: 30 ml
5
Mix mint sauce with boiled bulgur and lime zest. Place bulgur on a plate, top with sautéed vegetables, and drizzle with wok sauce.
- Mint: 30 g
- Bulgur: 50 g
- Lime: 1 piece
6
Pour a little maple syrup and kimchi sauce into the wok, add pine nuts and sauté for 10 seconds, then add lime juice. On the plate with vegetables, place corn salad and sprinkle with pine nuts.
- Maple syrup: 15 ml
- Kimchi sauce: 10 g
- Pine nuts: 30 g
- Lime: 1 piece
- Corn salad: 50 g